Genetically Modified Food (GMO) 8 Advantages & Disadvantages
In genetically modified food, a genome is inserted in a particular type of food. It then alters that food’s growth and may insert unwanted characteristics in any product. The genetically modifying technique is involved in different fields, most commonly found in livestock production, farming, and animal breeding.
The process of genetically modifying food is also known as food genetic engineering. In this process, the combination of different bacteria, genes, and viruses occur.
This type of combination does not appear in nature. A combination of these genes and bacteria is then inserted into the DNA of food. For example, some food cause allergic reactions after consuming them. These foods are then modified genetically to lower the allergic reaction of such foods.
The production of crops is less than the world’s actual consumption due to its increased population. With the help of genetically modified food, the accessibility of the food is increased. Thus, production easily meets with actual food consumption.
Different foods in different world regions are seasonally based and are not produced in every part of the world. With genetically modified food, food accessibility occurs in those regions where production does not happen.
Advantages of Genetically Modified Food
There are a lot of advantages of GMF or genetically modified food. Some of these advantages are the following.
1. Quality of Food
With the help of genetically modified food, food quality improves. This technique may enhance food quality by adding more colors, removing seeds, increasing the lasting time of food, and saving the plant from drastic weather changes. In this, the percentage of nutrients also increases.
2. Easy cultivation
Genetically modified food can also grow in harsh conditions. With this, the tolerance level of nutrition to various chemicals also improved and increased resistance to the pests. By this technique, easy cultivation occurs, and yields are also acceptable.
3. Environment friendly
Genetically modified food has less effect on the environment. Farmers can cultivate these foods in areas where less rainfall occurs, and no irrigation is available. Genetically modified food preserves energy, water, and soil.
4. Usage of chemicals
In the cultivation and production of typical crops, different chemicals are required. For protecting the crops from damage, farmers usually use pesticides. But in genetically modified food, the use of several chemicals, including herbicides and pesticides, is much less than regular crops.
Disadvantages of Genetically Modified Food
Following are the Disadvantages of GMOs.
1. Contaminate Foods
In genetically modified foods, pollination also takes place. For example, let’s take Bees. Bees, which are the source of pollination, may be exposed to the genetically modified food. This may harm bees because of the food’s transformation. During pollination, the seeds are spread by bees, contaminating other crops. Many times, the outcomes may be unpredictable and not calculated in the process. Farmers may suffer more than they may succeed in GMO food production.
2. Questionable Testing Timeframe
The testing time of genetically modified food research is not much. The testing time includes 90 days, which is not as much time as required to test any modified item. Genetically modified foods produce fear in everyone’s mind, and it also involves some potentially harmful health risks.
3. Cancer (Carcinogenic)
According to some researchers, genetically modified foods may also develop tumors. According to them, as the diseases occur due to DNA mutations, it is hazardous to introduce new genes in the body. But there is no such clear evidence that genetically modified foods cause cancer. However, there are some health risks involved in these genetically modified foods.
4. Antibacterial Resistance
The genetic modification of foods sometimes affects people’s ability. Their body will not defend from illness. Some changes occur that genetically modified food genes can transfer in cells in the body. Some plants contain genes resistant to antibiotics, which can sometimes pass to humans and are resistant to antibiotics. But the risk of transfer of such genes is low.